Cocoanut Spanish Cream Recipes
COCOANUT SPANISH CREAM RECIPE
"About the only time I do any cooking is when it is necessary for me to get my own ham and eggs in the morning, but I do have a favorite recipe. It is for a dessert which is not heavy and is a very pleasant finish for most any dinner." - Humphrey Bogart Click here to see The Real Dead Celebrities Cookbook story.
Provided by Colman Andrews
Yield 2
Number Of Ingredients 9
Steps:
- Scald the milk and gelatin in top of a double boiler. Mix the egg yolks thoroughly with sugar and salt. Add the milk slowly - return to the double boiler and cook (stirring constantly) until a coating forms on the spoon. Strain at once into a bowl. Add the shredded cocoanut. Beat the egg whites until stiff, add the orange extract and the hot custard. Mix gently.
- Rinse a mold with cold water, turn the mixture into the mold and chill. Remove from the mold before serving and sprinkle with remainder of the cocoanut, mixed with a little grated orange rind. Garnish with sections of orange free from membrane.
ROGENE'S COCONUT CREAM DESSERT
This was enjoyed by all the family on Christmas Eve. because we all have a sweet tooth, and this is sweet! Just like the person posting it (in case you are all wondering that would be me Gretchen!)
Provided by Hill Family
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour and sugar; cut in butter until crumbly.
- Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
- In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
- Fold in 1 cup whipped topping and spread over the crust.
- In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
- Spread over cream chsse mixture. Top with remaining whipped topping.
- Sprinkle with coconut. Refrigerate overnight.
Nutrition Facts : Calories 409.8, Fat 25, SaturatedFat 16.6, Cholesterol 42, Sodium 333, Carbohydrate 42.8, Fiber 1.4, Sugar 28.4, Protein 5.1
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